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Gluten-Free Hawaiian Haystacks

Best Homemade Hawaiian Haystacks Recipe from Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Rebecca Baron
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Clean Eating

Description

I made these haystacks with a creamy chicken sauce made from scratch. No canned cream of chicken soup. For added color and flavor I sautéed zucchini and bell pepper for another hot topping that is quick and super easy to make along with the suggested sides list.


Ingredients

Scale

For the Creamy Chicken Sauce:

  • 6 Tbl Butter
  • 1 Onion (diced)
  • 3 Chicken Breasts (raw, cut into ½” cubes)
  • 1/3 Cup Flour (most flours will work - I've tried regular, spelt, einkorn, gluten-free and all they all work)
  • ¼ tsp Ground Pepper
  • 1 tsp Real Salt *
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Mustard
  • 1 ½ Cup Whole Milk (Carton Coconut Milk or Almond Milk will work as well)
  • 1 14.5 oz can Chicken Broth

For the Sauteed Vegetables:

  • 1 Tbl Extra Virgin Olive Oil
  • 2 Zucchini (quartered lengthwise and sliced)
  • 1 Bell Pepper (red, yellow or orange, diced)
  • Real Salt * and pepper (to taste)

Suggested toppings:

  • Pineapple tidbits
  • Mandarin Oranges
  • Shredded Coconut *
  • Shredded Cheese
  • Sliced Black Olives
  • Diced Tomatoes
  • Diced Celery
  • Diced Bell Pepper
  • Chopped Red Onion
  • Chopped Green Onion
  • Cooked Frozen Peas
  • Cashews
  • Almonds
  • Sunflower Seeds *
  • Macadamia nuts *

Instructions

For the Creamy Chicken Sauce:

  1. Heat the butter in a large sauté pan with high sides on medium/high heat.
  2. Add the onion and sauté for 1 minute. Add the chicken and sauté until the onion is translucent and chicken is cooked through. Add the flour, salt, pepper, garlic powder, and ground mustard to the chicken and stir until fully absorbed into the butter. Continue to cook the chicken/flour mixture for another 30 seconds so that the starch in the flour can cook out. Pour the can of chicken broth into the pan and cook, stirring constantly until thickened.
  3. Pour in the milk and bring to a boil, stirring until thickened. Check seasonings and add more salt, if desired.

For the Sauteed Vegetables:

  1. Heat the olive oil in a sauté pan over medium/high heat. Add the zucchini and peppers and sauté until just tender. Add salt and pepper to taste.

TO ASSEMBLE:

  1. Top a serving of rice with creamy chicken sauce, sautéed vegetables, and desired toppings.